In {the mood for} A Pickle?

Pictured is a Puffy Peanut Butter Pretzel Pillow, right? Maybe that’s not the exact description you’d use, but you can stop in and see them for yourself. Share your own catchy phrase about these yummy little pretzels.

These and Micro Mini Pretzels have been out of stock for a long time. We are so excited they are back and ready for your snack attack.

To add to your snacks, try our Bread and Butter Pickles. The feedback on these is unanimous – YUM! In honor of that, and being in a pickle (winter), save $1 off any quart jar of pickles this week.

Deli Specials

Virginia Ham – normally $5.69 – now $2.99

Hot Pepper – normally $5.69 – now $4.29

Super Power Chia Bread

(V, GF, NF, soy-free, oil-free)

Take 35 minutes
Thick, hearty, and dense – this isn’t your average slice of bread! Packed with 9 grams of protein and over 7 grams of fiber per slice, this bread will keep you going for hours and works great for grilled cheese.
  • 1/2 cup chia seeds
  • 1/2 cup raw sunflower seeds*
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup gluten-free rolled oats, ground into a flour
  • 1/4 cup raw buckwheat groats, ground into a flour (or more oat flour)
  • 1 tsp dried oregano
  • 1 tsp sugar
  • 1/2 tsp dried thyme
  • 1/2 tsp fine grain sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 cup water

All ingredients available at The Country Cupboard.

1. Preheat oven to 325F and line a 9-inch square pan with two pieces of parchment paper, one going each way.

2. Add rolled oats and buckwheat into a high-speed blender. Blend on highest speed until a fine flour forms.
3. Add all dry ingredients into a large bowl and stir well until combined. Stir in the water until combined. The mixture will be very watery and runny at first, but it will thicken up fairly quick.  Scoop it into the pan and spread it out with a spatula as evenly as possible. You can use lightly wet hands to smooth it down if necessary. Sprinkle the bread with Herbamare or fine grain sea salt before going into the oven.
4. Bake at 325F for about 25 minutes, or until firm to the touch. Let cool in the pan for 5 minutes and then lift it out and transfer it to a cooling rack for another 5-10 minutes. Slice and enjoy!
5. This bread keeps for 2-3 days max – any longer and it gets gummy in texture. I suggest freezing it for enduring freshness. I like to toast it straight from the freezer!
Notes:I have interchanged the pumpkin seeds with coconut and also swamped out the flour for quinoa flour. I also omit the sugar.

A Peek in the Pantry

Classes at The Country Cupboard

Digest good information and good food. You must preregister. Stop in, email or call to sign up. Space is limited.

 
*Using Essential Oils for Natural Solutions
(Basic Class)
A fun, free class to learn what oils are, how they work and experience them for yourself. You must register in advance for this class.
Monday, March 6th  6:30-8pm
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